Tigress Can Jam #12 - Red Onion Marmalade (w/ Dried Cranberries)
I was going to start waxing poetic about what I've learned over the year, but I just spilled hot jelly on three fingers trying to put this in the hopper so the more I type, the less I can ice my hand, and I'm cranky. Let's just say I've learned a lot over the past year, have pushed myself to try things I wouldn't normally try and actually kinda sorta almost started blogging again. Let's not go too crazy, though.
So, yes, dried fruit. I've just started enjoying dried fruit again (mainly in my morning oatmeal) after years of rejecting those mini raisin boxes everyone hated and my mom's annual giant dried fruit platter she got every year. I bought a package of chili dried mango intended to can with it, only to find my fiancee and I had eaten them all before I picked out a recipe. I was completely, utterly and totally uninspired by this one. I've already made three chutneys this year with mixed results. But I went through the ball book and found this red onion marmalade and thought it looked interesting enough to give it a try.
Thinly slice 1.5 cups of halved red onion. Dice up half a cup of dried cranberries (I used craisins because I hate seasonality. Or I'd rather use what I have than go try to source local dried cranberries in DC). Sautee on medium heat with 1/4 cup brown cider and 1/4 cider vinegar for 10 minutes, until the onions are translucent.
Hey look, it's the one picture I took of the onions and cranberries sauteing! I meant to take more, but then, you know, burning.
Combine in a large saucepot with 3 cups unsweetened apple juice (I used apple cider) with two tsps orange zest (I used 2 tsps of diced clementine peel since I was out of oranges) and 1 package of pectin mixed with 1/4 cup sugar (the sugar helps keep the pectin from clumping). Bring to a boil, add the remaining 3.75 cups sugar (I used 3 1/3 cups and didn't notice a difference), bring back to a hard boil for one minute (while furiously skimming foam), ladle into hot jars (while NOT burning yourself) and process in a hot water bath for 15 minutes. Makes 5-6 half pints.
The Verdict: Y'all, I'm not sure I did this right. First, I halved the onion wrong , then I sliced the onions way too thick, so then I ended up pulverizing everything a bit with an immersion blender and then everything floated to the top of the jar once processed. But still, this is quite tasty and will be delightful as an appetizer on bread with some cheese. Like everything I've made for the can jam. Happily, I love to entertain. Now, if you'll excuse me, I have to ice my hand.
So, yes, dried fruit. I've just started enjoying dried fruit again (mainly in my morning oatmeal) after years of rejecting those mini raisin boxes everyone hated and my mom's annual giant dried fruit platter she got every year. I bought a package of chili dried mango intended to can with it, only to find my fiancee and I had eaten them all before I picked out a recipe. I was completely, utterly and totally uninspired by this one. I've already made three chutneys this year with mixed results. But I went through the ball book and found this red onion marmalade and thought it looked interesting enough to give it a try.
Thinly slice 1.5 cups of halved red onion. Dice up half a cup of dried cranberries (I used craisins because I hate seasonality. Or I'd rather use what I have than go try to source local dried cranberries in DC). Sautee on medium heat with 1/4 cup brown cider and 1/4 cider vinegar for 10 minutes, until the onions are translucent.
Hey look, it's the one picture I took of the onions and cranberries sauteing! I meant to take more, but then, you know, burning.
Combine in a large saucepot with 3 cups unsweetened apple juice (I used apple cider) with two tsps orange zest (I used 2 tsps of diced clementine peel since I was out of oranges) and 1 package of pectin mixed with 1/4 cup sugar (the sugar helps keep the pectin from clumping). Bring to a boil, add the remaining 3.75 cups sugar (I used 3 1/3 cups and didn't notice a difference), bring back to a hard boil for one minute (while furiously skimming foam), ladle into hot jars (while NOT burning yourself) and process in a hot water bath for 15 minutes. Makes 5-6 half pints.
The Verdict: Y'all, I'm not sure I did this right. First, I halved the onion wrong , then I sliced the onions way too thick, so then I ended up pulverizing everything a bit with an immersion blender and then everything floated to the top of the jar once processed. But still, this is quite tasty and will be delightful as an appetizer on bread with some cheese. Like everything I've made for the can jam. Happily, I love to entertain. Now, if you'll excuse me, I have to ice my hand.